Tag: thailand

One of northern Thailand’s most famous dishes is the delicious khao soi noodle soup. In Chiang Mai, we had it twice; the first time was at restaurant Khao Soi Islam. The soup consists of a coconut-y broth (I chose chicken as protein) and then also both soft noodles in the soup as well as crunchy deep fried noodles on top. On the side there’s lime wedges, raw red onion and other condiments to add to your soup as you like. Very delicious

Price: low

Lemongrass restaurant

Lemomgrass is a quite touristy Thai restaurant situated close to the Chiang Mai night bazaar. With staff quite actively trying to persuade people passing by to get in, it felt more tourist trap than it actually is. We passed by most night and it was usually quite crowded past 7 pm.

During our visit we tried a few Thai classics such as paneng gai chicken curry, the local laab/larb spicy salad (it was very spicy), and a plate of springrolls. All very tasty, and with English menus and decently affordable beer. Just next to Lemongrass is also a very nice massage place that we visited one evening.

SP Chicken

One of the best meals in Chiang Mai, and probably during the entire trip was enjoyed at SP Chicken. It’s a small, almost hole in the wall, kind of restaurant located on a backstreet in the old town. Their specialty is roasted chicken, and they do it incredibly well.

We ordered a whole chicken to share, and it was really the perfect roasted chicken. Meat was moist, juicy and tender. Skin was crispy, and flavours were great with a hint of garlic, charcoal and salt. As recommended we ordered a few sides of super tasty, tangy and spicy som tam papaya salad with crunchy peanuts and rice. Included were also veggies and a couple of sauces. So, so good.

Price: affordable.

Khao Kaa Moo Chang Phueak (Cowboy Hat Lady)

Of foodie fame is this small but world famous food stall. Having been visited by food celebrities such as the great Anthony Bourdain, you probably could call Khao Kaa Moo Phueak a foodie institution in Chiang Mai, and the food is pretty good. We arrived just before the official opening time, navigating by using Google Maps. We were seated immediately, and just a short while after it was almost full. We ordered their classic pork rice which basically is pulled pork style slow roasted pork on top of rice with creamy yolk boiled eggs and cabbage. It’s quite simple, but delicious and affordable.

Price: Affordable

Nakwan Café (at Siripanna Resort)

While it might not be worth a detour if you’re staying far away, I still wanted to include one of our hotel restaurants since we had a very delicious bowl of Khao Soi noodle soup there before we jumped on the train to Bangkok.

I actually found it as good as Khao Soi Islam which is famous for the dish. So if you’re staying at or close to the Siripanna Resort it might be worth a visit. An added bonus is that you can walk around the beautiful hotel gardens, pools and rice field if visiting.

Price: Expensive-ish (for Thailand)

Coffee

Into the Woods

Into the Woods serve some great (and Instagram worthy) coffee. Situated in the old town, just next to the river. It is also close to where the Cowboy Hat Lady’s restaurant is located if you wan’t to tick off two worthwile places at once.

Ristr8to

Very tasty coffee in a cool venue in the hip Nimman area of Chiang Mai which serves great, very artsy coffee (as can be seem above). We visited on our way back from Doi Suthep mountain temple complex for an early afternoon coffee break and managed to snag seats almost directly, despite the place being quite full. We also shared their waffles with ice cream that were delicious.

Bonus: what to do while visiting Chiang Mai

A visit to Doi Suthep temple features both the beautiful temple itself as well as stunning views over Chiang Mai.

Visit an “ethical” elephant park, such as Elephant Nature Park.

Drink Chang beer while people watching at the night market area. And of course – shop away if you’re interested.

Gaggan Anand is an Indian native that established Gaggan restaurant in Bangkok in 2010. The restaurant serves molecular style food based to a large extent on Indian cuisine. It has been named the best restaurant in Thailand as well as in all of Asia.

We went to Gaggan restaurant in Bangkok last year (and Nahm which I’m hoping to write about too) and it was spectacular. Given the low price compared to a similar (probably less good) experience in say Europe, Gaggan is almost a must if visiting Bangkok and enjoying (amazing) food. Gaggan was an experience in both terms of food and fun. Clever and creative dishes mixed with some good old tastiness made our dinner there one of the best I’ve ever experienced.

Indian street food bites. For instance you ate the whole bag, plastic and all, of nuts. Then you realised that it wasn’t actual plastic even though the first bite made you think and feel so. Instead the “plastic” evaporated in our mouths and elevated the spiced nuts. So good, and so clever.

Charcoal: “Be surprised! We wont tell you what it is.” (It was seabass)River king: fresh water prawns grilled in the tandoor with curry leaf infusion and mango chutney. This dish was great, despite that the manager came and fed me a part of the prawn that I’d missed. Shame on me, I guess.

Angry bird: slow cooked country Thai native chicken in an Indian style curry. Maybe the most ‘ordinary’ dish of the night. But still so good.

Made in Japan: Matcha tea cake with wasabi.

“Magnum”: homemade icecream cake pops.

And of course, no “coffee candy” without dry ice show off when at a fancy ‘molecular’ restaurant.

Last year I visited Thailand, and for the first time I tried the dish larb, something I’ve been wanting to try for a long time. Larb is a salad common in Northern Thailand as well as in Laos. It contains ground toasted rice and herbs and can be made with several proteins. Some use raw beef, some use pork mince, I had it with guinea fowl in a spectacular version at Nahm in Bangkok, and you could also, like me, use chicken for this fresh tasting flavour explosion of a dish. A salad in my taste.

How to cook it
1. Start with the salad dressing. Roll the whole limes for a bit against the table, this will make it easier to squeeze out the juice. Then cut limes in half and press the juice into a bowl. Add fish sauce and caster sugar. Stirr with a spoon until the sugar has dissolved.

2. Time to toast the rice. Toast a deciliter of rice in a dry pan until it’s is quite brown but not burnt. When it smells toasty it’s probably about done. Ground the rice in a blender or by using a mortal and pestle.

3. Continue with the chicken. Fry the mince or the chopped chicken until done. Set aside.

4. Roughly chop mint leaves, coriander and spring onion stalks. Finely slice the green chilli if you’re using one. Then mix everything together and pour over the dressing. Let rest for a while and then served together with steamed rice and possibly a cold beer.